Delicious! I made a loaf of homemade bread with this and everyone loved it. I did add a few of my own tweeks to this recipe. Like extra green pepper, stewed tomatoes and tomato paste to thicken it up. I didn't cook the onion and peppers for very long, I like a little crunch in my peppers. Give it a try!!

Reviewer:

I just changed up the spices, I used petite diced tomatoes with garlic and added Tony Chachere's Creole seasoning. Like several other reviewers, we had tried this soup in a restaurant, this recipe is close.

Reviewer:

I found this to be a great "get you started recipe" I had hot Italian sausage so I used it instead of Ground beef, then I used some mild Hungarian peppers and two Red bell peppers, doubled the sauce and broth but used beef broth instead of chicken. Brown rice instead of white and it turned out wonderful. Not to spicy but definitely not bland. Thanks to the recipe I the ingredients amounts and basic instruction, I now have a soup I will make over and over.

Reviewer:

This soup is better than actual stuffed peppers and very filling! I added some oregano (but I put that in just about everything) and some freshly grated Parmigiano-Reggiano. I also didn't add all the rice. Just about half. I can't wait for tomorrow when it's even better!

Reviewer:

I used low/no sodium canned products (chicken broth, tomatoes, tomato sauce) which is necessary if you're sensitive to salt like my family is and since I doubled the chicken broth, I doubled the sage and thyme. From this point, I changed it quite a bit to fit my family's taste. The rating is for the spice/broth ratio, etc and not my changes. I used super lean ground beef, added more bell peppers than called for (1 16 oz bag of frozen) and replaced the rice with quinoa which I cooked in the pot with the simmering meat/vegetable mixture (hence doubling the chicken broth). We always add sliced mushrooms to our stuffed peppers, so I did in the soup as well. Very tasty and will go into our menu rotation.